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Tofu and Cauliflower in Indian Kolhapuri Sauce. Creamy Spicy Pepper Coconut Sesame Sauce with baked veggies and Tofu. Vegan Gluten-free Nut-free Recipe. Soy-free option. Jump to Recipe
Kolhapuri cuisine is a regional cuisine from a town in the state of Maharashtra in India. The region has its own cuisine, various chilies and is know for hot, deep colored, spicy dishes and sauces. The cuisine has its own spice blend called kolhapuri masala which uses spices, coconut, fenugreek and chilies. I make a simplified version of the masala blend and the sauce and use it with Baked Tofu and Cauliflower here. I’ve made a version of this cooked with various veggies here (instant pot recipe).
The sauce use whole spices and ingredients such as sesame and coconut that add a unique flavor. Try this sauce with baked veggies, chickpeas or chickpea tofu for variation.
Ingredients for the Vegan Kolhapuri Sauce
- Whole Spices: Coriander seeds, black pepper corns, bay leaves, cloves, cinnamon stick are the spice flavor ingredients. You can use ground spices for some of these. Add them to th skillet after the whole spices have roasted enough.
- onion, sesame seeds, shredded coconut and onion makeup the sauce volume
- garam masala or kolhapuri masala blend or goda masala blend tot finish the sauce
Veggies and Tofu are tossed in ginger, garlic, turmeric, cayenne/chili powder, and lime juice to bake. Use more veggies or cooked chickpeas to substitute tofu.
How to Make this Tofu and Cauliflower in Vegan Kolhapuri sauce
Transfer back to the skillet over medium heat. Use 1/4 cup water to rinse out the blender and add to the skillet. and bring to a boil. Taste and adjust salt and flavor. Add the tofu and cauliflower and and mix. Cover and cook for 2 to 4 mins for the flavors to meld. Take off heat but let sit covered for a few mins.
Can I make this Soy-free?
Yes use more veggies or 1 cup cooked chickpeas or chickpea tofu instead of tofu
More Indian dishes to try
- Butter Tofu – Tofu in Butter Masala Sauce. GF
- IP Tikka Masala Simmer Sauce , with Cauliflower. GF
- Tofu Amritsari Masala.GF
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Mushroom Matar Masala GF
- Bombay Potato and Peas GF
- Tofu in Spinach Curry – Palak Tofu GF
- Keema Madras – Lentils in Madras sauce. GF
Tofu and Cauliflower in Kolhapuri Sauce
Ingredients
For the Tofu and Cauliflower:
- 14 oz firm or extra firm tofu, , pressed for 5 mins and cubed
- 2 cups cauliflower, , small florets
- 1/3 tsp cayenne
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1 inch ginger
- 5 cloves of garlic
- 2 tsp lime juice
For the Kolhapuri sauce:
- 1 tsp oil
- 1/2 tsp coriander seeds, (or use 1 tsp ground coriander, add the ground spice with onion)
- 1/2 tsp black peppercorns, (or use 1/4 tsp freshly ground pepper, add it with the onions)
- 1 bay leaf
- 1 cinnamon stick
- 2 cloves
- 1 medium onion, sliced
- 1/2 tsp salt, ,divided
- 1 tsp sesame seeds
- 2 tsp shredded coconut
- 2 medium tomatoes, chopped
- 1/2 tsp garam masala, or kolhapuri masala or goda masala, optional (these blends can be found in Indian stores)
- 1.25 cups water
Instructions
- Bake the Tofu+veggies:Press and cube the tof u and add to large bowl. Chop the cauliflower add to the bowl.
- Blend the spices, salt, ginger, garlic, lime juice with 1-2 tbsp of water to make puree. Alternatively, mix minced/paste ginger, minced or crushed garlic, lime with the water and sprinkle spices and salt in the next step.
- Add half of the ginger, garlic mixture to the tofu and cauliflower. (add the turmeric, cayenne and salt if you dint blend them in).
- Toss well and transfer to parchment lined baking sheet or dish. (use baking sheet for crispier, drier tofu, and baking dish for moist). Bake at 400 deg F (205 C) for 25 to 28 mins
- Meanwhile make the Kolhapuri sauce: Heat oil in a large skillet over medium high heat. When just about hot, add the coriander seeds, black pepper, bay leaf, cinnamon cloves and mix well. Cook until fragrant. about 1 minute.
- Add the onion and 1/4 tsp salt. Mix and cook until translucent. Add the sesame seeds and mix in. Add the ginger garlic mixture from step 2 and mix in. Cook for a minute.
- Add the tomatoes, coconut, salt and garam masala if using and mix in. Cover and cook until tomatoes are tender. Deglaze after 2-3 mins if needed. Mash the larger tomato pieces and take off heat. (The mixture will reduce and can easily be transferred to a blender for the next step)
- Remove the day leaf and Blend the sauce with 1 cup of water in a blender until smooth.
- Transfer back to the skillet over medium heat. Add the bay leaf back. Use 1/4 cup water to rinse out the blender and add to the skillet, and bring to a boil. Taste and adjust salt and flavor. Add the tofu and cauliflower and and mix. Cover and cook for 2 to 4 mins for the flavors to meld. Add more spices, salt if needed. Take off heat but let sit covered for a few mins.
- Garnish with cilantro and serve with rice or flatbread. Store: Refrigerate for upto 3 days. As with most Indian sauces, the sauce will get more flavorful and hotter as it sits.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, Richa! When are the garlic cloves added to the sauce? Probably after the onion?
In step 2 you make a ginger garlic paste in the blender, then add half of this paste to the tofu and cauliflower (step 3), and the other half to the skillet after the sesame seeds (step 6).
Another excellent recipe! Had it for dinner tonight, with the leftovers for lunch tomorrow.
Had a question about the cinnamon stick. I did not put it in the blender because I thought it would wreck my blender blades. It was the standard round cinnamon stick. I saw in a comment that you blend it. Do you use the flat-ish Indian variety of cinnamon?
Yes I use the flat one. You can remove it and blend and then add it back to the sauce to simmer. Remove and discard just before serving
Gorgeous recipe, lots of distinct flavours coming through. Added more chilli powder and some tomato paste for a bit more heat and a deeper colour
thank you! so glad you enjoyed
So delicious! I air fried the cauliflower and tofu at 350F for 15 mins, and then added to the curry. I also added some ground cumin powder to the curry – it turned out great! thank you, Richa!
yum!! so glad you loved it!
I just made this today, as I’m venturing onto a healthier diet. First time for me for Tofu! I used extra firm, drained it….I only put 1/4 tsp. cayenne, as Mom (who I’m caregiver for) doesn’t like things too spicy. Still too spicy for her. I love it! And I find 1/4 tsp. was perfect for me! Thank you for this wonderful new addition to our quest to better health! 🙂
welcome Annie thanks for popping by
Absolutely delicious dish! Recipe was easy to follow as well. We have now made it several times (used Pumfu & then extra-firm tofu) using fresh curry leaf instead of bay. Leftovers even better for lunches! Love how it comes together in just a sheet pan, skillet & blender.
fresh curry leaf – lucky!
I found this recipe after googling to find a cauliflower tofu Indian recipe and was excited that this was the first to pop up, since I’ve been following you on Instagram, but hadn’t yet made one of your recipes.
This was fantastic and fun to make! I will absolutely be making this again and trying many more of your recipes.
thanks for popping in
We just had it and it was delicious! Thank you!
I’m excited to make this!! 2 questions:
1) i have sliced baby bellas I’d like to add…should those be baked same time as tofu or later?
2) i don’t have the maharastrian spice mixes but I do have many of the components, just not enough to do the mix. Any spices not already listed that might go well?
yes, same time. I like star anise
Thank you so much for this nice recipe! It’s wonderful be be able to experience these regional cuisines in some for even without access to a specialty grocery store. 🙂
I do have one question: what happens to the other half of the ginger-garlic sauce used to coat the tofu and cauliflower in step 3? I wasn’t sure what to do, so I just used all of it to coat the tofu and cauliflower (which seemed fine), but what are you ACTUALLY supposed to do with it? 😛
Thank you again! :),
Amanda
thank you – see step #6
Ahh! Understood. That’s what I originally thought, but wanted to confirm! For clarity, you might consider saying “the rest of” the ginger-garlic mixture (but I apologize if it’s just me being confused :P). Thank you again for your time!, Amanda 🙂